Muffins with Cinnamon Coffee Cake
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
- Place pecans on the prepared baking sheet.
- Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
- Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
- Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.
Cook’s Notes:You can use 1 packet of Starbucks(R) Via(R) Instant Italian Roast coffee in place of the coffee granules.You can also bake this in a greased 9×13-inch pan or glass casserole dish. Alternate batter, filling, batter, and filling, and serve it right out of the pan/dish. Adjust baking time accordingly.You can also use a greased fluted tube pan (such as Bundt(R)). Because you will be flipping the cake after baking, alternate filling, batter, filling, and batter. Adjust baking time accordingly.
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